How To: Microwave Eggs

In response to an anonymous request, here’s a little quickie tutorial on how to microwave eggs. It’s easy, at least seems easy, but there are a few tricks to avoid an egg fatality in your microwave.

Firstly, get to know your microwave.  You need to know how strong it is.  I never fool around with power levels, which means it’s probably on bust all the time.  Our new microwave that came with our new house (range hood one) is pretty friggin’ cool I gotta say.  It “knows” when your food is done and can sense when things are re-heated or cooked.  I have yet to use this feature on eggs, but I will try that next time.  It may make this part of the morning easier!

I normally make 2 egg whites.  Depending on if I’m having an english muffin or just 1 slice of toast will depend on the size of my dish.  The one on the left I use for one slice of toast and the one on the right I use for each side of the english muffin.  These particular dishes are Pyrex ones:

 

You can use any microwavable dish and many people find ramekins to be perfect for this.  Although I have a harder time cleaning those.

 

Next spray the dish with non-stick cooking spray.  I use this “Misto” mister that I bought at Paderno.  It’s awesome.  You fill it with your own oil (I use EVOO) and pump it and it turns it into a spray.  No chemicals or aerosol required! No more PAM in this house ;-)

 

  

 

Add your eggs to the bowl.  If you wanted to be fancy and creative you could also add other things like salsa, peppers, onions, spinach, cheese etc.  I always sprinkle with some S&P:

 

 

Pop it in the microwave and cover it with a napkin or paper towel.  Very important to avoid egg explosion all over your microwave!:

   

Here’s where you need to “know your microwave.”  There is no set amount of time because it depends on the power level, number of eggs and it depends on the size of the dish you used.  Mine is about 1:10 – 1:30  You can kind of treat it like popcorn and listen to it.  As soon as you hear it “pop” take it out:

 

 

Take a knife and flip it over to see if it needs some more time on the other side.  This avoids overcooking the top:

 

It was okay this time around, but many a times I’ve had to throw it back in for another 10-15 seconds to finish it off. Tip: if it’s really close, but not quite, to avoid having them explode by putting them back in, you can try letting it sit for a few minutes on its own, it might finish off just from the heat of the dish.  This sometimes works, but it has to be really close:

 

The perfect size a top a toasted slice of Ezekiel bread:

I burned the toast a little because I was trying to do 23948324 things at once (as usual).

I hope that helps, anonymous ;-)